Eating Liberty podcast from the Culinary Libertarian

298 Episodes

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Episode 61 Phil Krachun and the Hot Toddy

2019-11-1844:05

Christmas drinks is part of the theme today. Specifically the Hot Toddy and the counterpart, the cold Toddy. Phil and I discuss some other options for making this drink special as well as some tips to help make your holiday bar and mixers unique. Find the links to Phil's shows mentioned on the show notes page, https://www.culinarylibertarian.com/61 --- Support this podcast: https://podcasters.spotify.com/pod/show/dannreid/support

Mark Voelker on Goldbacks, gold, and money and how to cover yourself in the next recession Episode 57

2019-10-2101:00:45

Mark Voelker joins me to talk about goldbacks, a new kind of currency in Utah but available as investments to anyone. Mark discusses what goldbacks are and why something, anything, is needed as an investment with fiat currency having such risk. Find the show notes page with links to find out how you can get a goldbacks and books Mark mentioned. https://www.culinarylibertarian.com/57 --- Support this podcast: https://podcasters.spotify.com/pod/show/dannreid/support

Ep 298 Brian Reisinger on his book Land Rich Cash Poor, his family farm, and the future of farming

2024-11-0401:25:41

Brian Reisinger on his book Land Rich Cash Poor and the future of farming Brian Reisinger discusses his family farm, farming history and government regulation over time, and what it will take to keep farming viable. Farming has been subject to many forces, some natural and some man-made. Brian and I discuss what is causing the loss of over 40,000 farms per year and how that can be slowed or stopped. Find a link to Brian's book and his Chef's Table portion on the show notes page here, culinarylibertarian.com/298 --- Support this podcast: https://podcasters.spotify.com/pod/show/dannreid/support

The World Trade Center rubble from the cockpit of a plane

2024-09-1601:42:43

Over 23 years much has been offered about the World Trade Center buildings collapse. What is not much discussed is what did that site look like on the Friday after? It isn't much discussed because not too many people saw it. My guest was the first commercial pilot to fly over Ground Zero and we discuss what he saw. --- Support this podcast: https://podcasters.spotify.com/pod/show/dannreid/support

The Escoffier Series, Ch 13, concludes with gnocchi, macaroni, and noodles

2024-09-1401:12:38

We've come to the end of chapter 13 as we cover gnocchi, macaroni, and noodles. Escoffier's distinction is between dry pasta and fresh pasta.Gnocchi are made from a variety of different primary ingredients which offers a variety of flavors and textures. What is possible with pasta, dried or fresh, is so extensive that covering it all would take a lifetime.The text for the show is at the bottom of the show notes page where you'll find the recipes ingredients listed in the text body.Culinarylibertarian.com/296 --- Support this podcast: https://podcasters.spotify.com/pod/show/dannreid/support

Mise en place to replace a master cylinder

2024-09-1434:24

Mise en place, everything in its place, is not restricted to the kitchen. Any task that has stuff benefits from having that stuff in order.Changing a master cylinder requires getting stuff in order. The chief issue is if this is a task outside of your wheelhouse, how do you know what stuff you need? Watch YouTube and visualize. --- Support this podcast: https://podcasters.spotify.com/pod/show/dannreid/support

Ep 294 Escoffier Series, Ch 13, Rice, Tomatoes, and Truffles

2024-08-1340:43

Rice, tomatoes, and truffles. Two of those seem a stretch to add to a vegetables chapter, but here we are. We'll cover some basic cooking for rice, which seems always to flummox people. I offer a useful, basic procedure for Rice Pilaf, as well as some ideas for innovation to that dish. There's also a spontaneous invention of a stuffed tomato idea that might be fun to eat. Find the links I mentioned on the show notes page here culinarylibertarian.com/294 --- Support this podcast: https://podcasters.spotify.com/pod/show/dannreid/support

Ep 293 The Escoffier Series, Ch 13, Vegetables continues with potatoes

2024-07-1501:01:44

Escoffier lists only 59 procedures for potatoes, but I'll wager we can think of more than that. Many stem from a basic recipe, a mashed potato or a croquette or even a baked potato. The variety comes from different cooking procedures or shapes, and a variety of garnishes. There's plenty of innovation and inspiration from this episode to get your potato cookery creativity rolling. Find the text from the show on the show notes page here culinarylibertarian.com/293 --- Support this podcast: https://podcasters.spotify.com/pod/show/dannreid/support

Ep 292 Wilma Shaw on pet nutrition and why dry dog food needs some help

2024-07-0401:29:02

Wilma Shaw, nutritionist to hoomans and pets, discusses why dry food may be causing some problems in your pets' health and wellness. Canned might fix that specific issue and it costs a lot more. Dogs and cats are similiar to humans in that what they eat has a direct impact on how they feel and their overall wellness. We also discuss some food taboos such as chocolate and the onion family. Find Wilma's website link on the show notes page here culinarylibertarian.com/292 --- Support this podcast: https://podcasters.spotify.com/pod/show/dannreid/support

Ep 291 The WEF and their population lies

2024-06-2430:49

The WEF recently published the article linked on the show notes page. There are more than a few errors which the devout will overlook. Since I'm not in that group, I can attend to them. Some are nutritional errors which are debunked easily enough. The main focus for this episode is the population claims made by the author, and probably the WEF who published the piece. The Great Reset and the Great Food Transformation are big PsyOps. Well funded and very well organized, but still PsyOps. This piece opens them to question their very arguments and legitimacy. --- Support this podcast: https://podcasters.spotify.com/pod/show/dannreid/support

Ep 290 Mira Dessy, The Ingredient Guru discussed what 5 ingredients to reject

2024-06-1001:19:22

We know we should read the ingredient labels. When they start to conceal more than they reveal, that's a problem. Mira discusses what some preservatives are and why we should reject the foods that have them. We also discuss what bioengineered ingredients are, how they're different from GMOs, and what that might mean for your wellness. #ingredients #food #health #wellness Find Mira's book and the 2024 Dirty Dozen list of produce that is heavily sprayed with pesticides on the show notes page here. culinarylibertarian.com/290 --- Support this podcast: https://podcasters.spotify.com/pod/show/dannreid/support

Ep 289 The Escoffier Series, Ch 13, Continues Corn and Peas

2024-06-0326:54

Corn and peas. Not together, of course. Those are the vegetables for today's episode. From corn on the cob to corn fritters and creamed corn, there is a lot to do with corn and nearly all of it yummy. Peas are yummy too, but are less popular, probably. A simple buttered peas dish is just fine. Find the text of the episode on the show notes page which has the recipe for the fritters discussed. culinarylibertarian.com/289 --- Support this podcast: https://podcasters.spotify.com/pod/show/dannreid/support

Ep 288 The Escoffier Series, Ch 13, vegetables continues.

2024-05-2231:35

Spinach is our first offering today. Done simply and easily is the best. There’s every reason for me to think this is the last cooked spinach procedure you will need. It’s that good. Fennel and okra are next. Easy to grow and wonderful to cook and eat. I am including a recipe on the show knows page at the bottom for a fennel dish you can cook at home. Find the show notes here culinarylibertarian.com/288 --- Support this podcast: https://podcasters.spotify.com/pod/show/dannreid/support

Ep 287 Nearly everything you need to know to grow garlic

2024-05-1301:21:59

Growing garlic is easy. The struggle is deciding what kind and variety you'll grow. Climate at your house may inform that decision since not all garlic prefers the same thing. Sowing and feeding and waiting are the key steps until spring. Type will matter is you want garlic scapes. Varieties almost overwhelm in number. Check with nurseries near you for the best options for your area. Prep beds in the summer for fall planting and a great spring harvest. Find out more details about prepping your garden and feeding your garlic on the show. Find the show notes page here with the Chef's Table portion for Patreon subscribers. culinarylibertarian.com/287 --- Support this podcast: https://podcasters.spotify.com/pod/show/dannreid/support

Ep 286 The Escoffier Series continues with Ch 13, Vegetables and Faninaceous Products

2024-05-0623:24

The Escoffier series continues with broccoli, cauliflower, and Brussels sprouts. I know that's already a non-starter for some folks. I think these preparations will make the willing new fans to these vegetables. You might discover some new ways to approach other vegetables, too. The sky is the limit on cooking innovation. --- Support this podcast: https://podcasters.spotify.com/pod/show/dannreid/support

Ep 285 The Escoffier Series continues with Chapter 13

2024-04-2924:06

Cabbage and chicory are today's offerings. I remember how we used escarole on a salmon dish and why that worked so well. Also some ways to cook cabbage that you'll enjoy and which pair well with meats. Escoffier suggests some first steps to cooking chicory for a better result. I offer a couple of recipe ideas for Belgian Endive and red cabbage that should be winners at the dinner table. --- Support this podcast: https://podcasters.spotify.com/pod/show/dannreid/support

Ep 284 The Escoffier Series, Ch 13, Vegetables, continues

2024-04-2243:26

It's slow going but good work. We move into a few more vegetables, including mushrooms, which could be a whole book, and how to prepare mostly any mushroom well. Also discussed is the basic process to make a good vegetable puree. For Escoffier, what seems plain has a few added steps which do make the ordinary better. Find the text from the episode on the show notes page here culinarylibertarian.com/284 --- Support this podcast: https://podcasters.spotify.com/pod/show/dannreid/support

Ep 283 The Escoffier Series continues with Ch 13, vegetables and farinacious products

2024-04-1543:26

The vegetables chapter continues with artichokes, asparagus, eggplant and carrots. I passed over cardoons since that seems a thing of the past. Too bad, that. There's a lot to take away from Escoffier's approach and make it useful at home. I go over some of those techniques and explain how to do them at home and also innovate some new recipes. Find the text of the show on the show notes page here culinarylibertarian.com/283 --- Support this podcast: https://podcasters.spotify.com/pod/show/dannreid/support

Ep 282 The FDA still hates you, but now so does Big Confection

2024-04-0823:37

Big Food, which is those mega-corporations, seem not to like you too very much. They'll take your cash, for sure, but don't start thinking about what the ingredients are in those "foods" they sell. The food additives mentioned in Episode 278 are the source idea for this episode. It goes deeper than just food additives since the problems with our health goes deeper than just additives. One question is who should be in control of banning certain products? The several states or the FDA? Considering the FDA's lackluster record of drug approval then removal, are they really the first best choice for making sweeping decisions about human health? The final authority is the individual consumer, of course. If you aren't informed, you are not making good choices. As it happens, Big Confection doesn't want you to be informed. Find the links on the show notes page here. culinarylibertarian.com/282 --- Support this podcast: https://podcasters.spotify.com/pod/show/dannreid/support

Ep 281 The Escoffier Series, Ch 13, Vegetables and Farinaceous Products

2024-04-0130:40

The Escoffier Series continues as we move into chapter 13. Vegetables is a massive category. Escoffier makes no efforts to be complete simply because there's always innovation that he could never account for. We start the chapter with his list of vegetables (gnocchi and polenta and noodles is for later). Boiling, blanching he calls it, is the first cooking method. Is salted water really necessary? Is it important to keep the water boiling? The text of the show, the script as it were, is at the bottom of the show notes page. Find that with this link. culinarylibertarian.com/281 --- Support this podcast: https://podcasters.spotify.com/pod/show/dannreid/support

#box-pro-ellipsis-173234606706048{-webkit-line-clamp:2;}Eating Liberty podcast from the Culinary Libertarian

Eating Liberty podcast from the Culinary Libertarian